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Medallions of Pork with Pear Sauce

2 tb Vegetable oil
4 Boneless pork loin chops; (1/2-inch-thick)
Dried rubbed sage
All purpose flour
2 Pears; peeled, cored, thinly sliced (about 1 pound)
1/3 c Dry white wine
2 tb Sugar
2 tb Chopped crystallized ginger

Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and saute until brown, about 3 minutes per side. Transfer to platter.

Drain fat from skillet. Add pears and saute over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.

Serves 4.

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